Glisin

Detailed information

What it is & how it is made

Glycine is the simplest amino acid; the EU specification lists it under the name aminoacetic acid and requires white crystals or crystalline powder of at least 98.5 per cent purity on the anhydrous basis. The code covers both glycine and its sodium salt, sodium glycinate.

Where it is used

It is used as a flavour enhancer and buffering agent. It has a mildly sweet taste; its main uses are masking the bitter aftertaste of some sweeteners, balancing flavour in chewable products, and acting as a carrier in food supplements.

Health note

JECFA has placed this substance in the “ADI not specified” group. Glycine is an amino acid the body produces itself and which occurs naturally in proteins; no health risk has been reported at normal food use levels.

Halal assessment

What matters for halal status is the production route, and the EU specification does not state it. Glycine can be made synthetically, but it can also be obtained by breaking down animal proteins such as collagen or gelatine. If the gelatine route is used, the species and method of slaughter become decisive, so it is appropriate to treat it as doubtful unless the source is confirmed by the manufacturer.